Sustainability in tourism extends to food sourcing at hotels, and Mandarin Oriental Hotel Group (MOHG) leads the charge with a pledge to commit to responsible procurement of ingredients such as seafood, coffee, tea, vanilla, cocoa and cage-free eggs.
It aims to achieve 100% compliance by end-2023 for cage-free eggs and end-2022 for the other categories.
MOHG works closely with its suppliers to select ingredients that have been produced in conditions that align with human and labour rights and have not caused harm to the environment. Its list of endangered seafood to avoid has increased from eight to 19 this year, and includes premium items such as bluefin tuna, caviar and abalone. Only seafood that has been certified to the robust standards of the Marine Stewardship Council or Aquaculture Stewardship Council will be exempted.
“As we grow our portfolio of hotels and residences, we will continue to strengthen our responsible procurement programme as part of our commitment to operate sustainably over the long term,” said James Riley, Group Chief Executive, MOHG.
The group’s efforts have resonated with Michelin-star restaurants such as Amber, located at The Landmark Mandarin Oriental, Hong Kong. The restaurant received a Green Star in the 2022 Michelin Guide, in addition to its two Michelin Stars, as recognition of its industry-leading sustainable practices.
MOHG maintains transparency in its global initiatives with the publication of regular sustainability reports, with the next one due in the spring of 2022. The group’s progress will be verified by the internationally recognised third-party assessor, LRQA.